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What’s for Dinner and Drinks? | SaltRock Southwest Kitchen and Executive Chef David Duncan

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What’s for Dinner and Drinks? | SaltRock Southwest Kitchen and Executive Chef David Duncan

Saltrock Southwest Kitchen
We asked Executive Chef David Duncan from SaltRock Southwest Kitchen at Amara Resort and Spa in Sedona to share his recipes and how-to’s to answer the proverbial question.

There are many reasons to love Sedona—from the ICONIC red rocks to the vibrant community, a trip to Sedona never disappoints. Adding to the reasons to visit the red-rock buttes is the revamped menu from SaltRock Southwest Kitchen at Amara Resort and Spa, which utilizes seasonal flavors in classically Southwest dishes to bring the spirit of Sedona to life through their culinary offerings.

The culinary team at SaltRock Southwest Kitchen is led by new Executive Chef David Duncan, who incorporates local Verde Valley ingredients in his tempting seasonal dishes. SaltRock is always a great choice for a drink, with an award-winning, hand-crafted cocktail program led by Ardian Dulaku.

Chef working in Kitchen

OUR EXPERT | Executive Chef David Duncan

WHERE YOU’LL FIND THEM | SaltRock Southwest Kitchen

THE INSPO | Southwestern Flavors

DINNER | Butternut Squash Relleno

DRINK | Botanical Bee

So, what is for dinner and what are we having for drinks?

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Sit on the patio at SaltRock Southwest Kitchen to enjoy your favorite cocktail (or two) and dinner with panoramic red rock views.

Sedona

DINNER | Butternut Squash Relleno

Servings 6

Ingredients
  

  • 6 poblano peppers skin charred and removed, de-seeded and cleaned
  • 1 pound butternut squash diced, roasted and seasoned with oil, salt and pepper
  • ¼ cup roasted red bell peppers
  • ¼ cup yellow sweet onion diced and sauteed
  • cup golden raisins
  • 2 tablespoons dried cranberries
  • 3 tablespoons pepitas roasted and salted
  • 1/4 cup shredded Oaxaca cheese
  • 2 tablespoons Cotija cheese
  • 1/3 cup pico de gallo
  • 1 teaspoon smoked salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions
 

  • Clean, de-seed, peel and roast the poblanos. When cleaning the peppers, cut a small slit into each one without breaking the pepper. As the poblanos are roasting, begin working on the filling while monitoring the peppers to ensure they do not become too soft.
  • For the filling, mix all of the remaining ingredients together thoroughly in a bowl. Stuff the poblano peppers with the filling and layer in half pans lined with parchment paper for storage until ready to be served.

 

Sauce Ingredients

Ingredients
  

  • Jalapeño crema - ½ cup sour cream 1 roasted jalapeño (seeded and stemmed), salt and pepper, pureed together
  • 1/4 cup heavy cream
  • 1/2 tablespoon pumpkin pie spice
  • 2 teaspoons smoked salt
  • 3 tablespoons water

Instructions
 

  • Mix all ingredients together and then store for three hours to elevate flavors. For serving, take a ladle full of water and a dash of olive oil and place in an oven safe dish, then add the Butternut Squash Relleno and cook at 375-400 degrees for 8-10 minutes until the cheese melts and the relleno is warmed through. Warm the sauce in a separate saucepan until simmering, then spread some of the sauce on a plate and top with the Butternut Squash Relleno. Garnish with fresh pico de gallo, pickled mushrooms and enjoy.

 

YOU MAY ALSO LIKE: WHAT’S FOR DINNER AND DRINKS? | CHEF JOHN TESAR AND OUTER REEF

Botanical Bee

DRINK | Botanical Bee

Ingredients
  

  • 2 ounces Suncliffe Gin
  • 1 ounce fresh lemon juice
  • 1 ounce ginger-thyme infused local honey

Instructions
 

  • Shake all ingredients together and strain into a coupe glass. Finish with a dehydrated lemon wheel and thyme for garnish.

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